India x Mexico
Palak paneer enchiladas
Enchiladas verdes, now with a spinach habit they can't kick.
55 minTime
31 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original682kcalsame
31 gproteinsame
10 gfibresame
55minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
8 steps- 1Blanch the spinach in boiling water on high heat for 1 minute, then plunge into iced water. Squeeze dry.
- 2Char the tomatillos and green chillies in a dry pan on high heat for 6 minutes, turning.
- 3Blend spinach, tomatillos, chillies, garlic and the water until smooth.
- 4Heat the oil on medium heat, add cumin, then the onion; cook 6 minutes. Take out a third of the onion for the filling. Pour in the purée and simmer 5 minutes. Stir in the cream and salt.
- 5Mix the paneer with corn, the reserved onion, cumin powder, garam masala, a pinch of salt and 3 tbsp sauce.
- 6Warm the tortillas on a tawa 20 seconds a side. Fill, roll and place seam side down in a baking dish over 1 cup of sauce. Pour over the rest and top with cheese.
- 7Bake in the oven at 200°C for 15 minutes.
- 8Finish with coriander and a squeeze of lime.
Serve it like this
Lift two enchiladas onto a warm plate with plenty of green sauce. Dot with cream, scatter coriander and finish with a curl of lime zest.
